Science in the Kitchen. eBook

VERMICELLI SOUP NO. 2.—­Cook a cupful of
sliced vegetable oysters, a stalk or two of celery,
two slices of onion, a parsnip, and half a carrot
in water just sufficient to cover well. Meanwhile
put a cupful of vermicelli in a quart of milk and
cook in a double boiler until tender. When the
vegetables are done, strain off the broth and add it
to the vermicelli when cooked. Season with salt
and a cup of cream. Beat two eggs light and turn
the boiling soup on the eggs, stirring briskly that
they may not curdle. Reheat if not thickened,
and serve.

WHITE CELERY SOUP.—­Cut two heads of celery
into finger lengths, and simmer in a quart of milk
for half an hour. Remove the pieces of celery
with a skimmer. Thicken the soup with a tablespoonful
of cornstarch braided with a little milk, add salt
if desired, and a teacup of whipped cream.

TABLE TOPICS.

Soup rejoices the stomach,
and disposes it to receive and digest
other food.—­Brillat
Savarin.

To work the head, temperance
must be carried into the
diet.—­Beecher.

To fare well implies the partaking
of such food as does not disagree
with body or mind. Hence
only those fare well who live
temperately.—­Socrates.

The aliments to which the
cook’s art gives a liquid or semi-liquid
form, are in general more
digestible.—­Dictionaire de Medicine.

In the most heroic days of the Grecian
army, their food was the plain and simple produce
of the soil. When the public games of ancient
Greece were first instituted, the athleta, in
accordance with the common dietetic habits of
the people, were trained entirely on vegetable
food.

The eating of much flesh fills
us with a multitude of evil diseases
and multitudes of evil desires.—­Perphyrises,
233 A.D.

No flocks that range
the valley free
To slaughter I condemn;
Taught by the Power
that pities me,
I learn to pity them.
But from the mountain’s
grassy side
A guiltless feast I
bring;
A scrip with herbs and
fruits supplied
And water from the spring.

—­Goldsmith.

BREAKFAST DISHES

A good breakfast is the best capital upon which people
who have real work to do in the world can begin the
day. If the food is well selected and well cooked,
it furnishes both cheer and strength for their daily
tasks. Poor food, or good food poorly prepared,
taxes the digestive powers more than is due, and consequently
robs brain and nerves of vigor. Good food is
not rich food, in the common acceptation of the term;
it is such food as furnishes the requisite nutriment
with the least fatigue to the digestive powers.
It is of the best material, prepared in the best manner,
and with pleasant variety, though it may be very simple.